herbs for frittata recipes

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Spring Frittata With Fresh Garden Herbs Recipe Recipes Food

I am a wildlife biologist, writer, and artist living in Northern Colorado. Cooking is one of my favorite activities, second only to watching Alton Brown on food network, or Anthony Bourdain on the travel channel. I also get a kick out of prowling antique malls looking for vintage cookware.
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<br>I just want to share that I am a breast cancer survivor and was diagnosed youngish and early. Look forward to hearing from anyone with recipes that use cancer-fighting ingredients.
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<br>Also, although I earn most of my living as a biologist, I am an artist and sell inexpensive but high-quality reproductions of my original animal/wildlife paintings online. While I can't quit my day job yet, support from sales allow me to donate artwork to conservation causes, as silent auction items, calendars, and greeting cards. My web site is listed below.
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<br>I like recipes that are simple enough that I can memorize them. This doesn't mean that I don't tackle complicated ones, just that I think it's good to have an arsenal of easy ones for any occasion. It is helpful as well to understand the science behind cooking, so you can develop your own versions of favorite dishes. It also helps if your top recipes are adaptable, in case you're missing an ingredient.
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<br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket>
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“Tell us again,” we used to shout. So Dad would: the story of how he had a summer job driving an ice-cream van around Manchester, and that was how he met our mum. In the van he had packets of thin, crisp wafers for making ice-cream sandwiches and, as a time-passing snack, he would start at one corner and eat them with a racing-rabbit nibble, an irresistible image and idea if you are a kid. And if you are an adult, too. I am still hardwired to racing-rabbit nibble any wafer I touch, although the fancier the wafer, the less satisfying it is.

Almost as satisfying is a parsley stem nibble. But it has to be a fat, fleshy stem, and you have to nibble hard and fast, otherwise your teeth don’t cut through the cellulose and you send an indented stem down your throat like a doctor’s wooden stick.

This Late Summer Frittata With Tomatoes And Fresh Herbs Has Been My Go

The other day, my son pointed out that my stems were smelly. At first I had no idea what he was talking about. Then I realised he was referring to the jar near the sink containing a big bunch of flat-leaf parsley, its gangly stalks like teenage legs, that had been sitting in the same water for so long, the water had turned yellow, smelly and dank. It did cross my mind to bin the whole lot, but then I remembered that stinky stems have a satisfying remedy: a few seconds under a fast, cold tap, a quick trim and back into fresh water results in instant perkiness. If only I could do the same with myself, especially at the moment when I can’t stop saying the same weary expressions to everyone I meet: “suspended”, “stuck”, “will we ever”, “at least it is spring”.

Racing-rabbit nibbles aside, parsley stems are such a good ingredient – and, I would argue, as valuable, if not more so, than the leaves; their sweet-savoury, grassy, herbaceous flavour is powerful and useful. Traditional Roman cooking makes good use of parsley stems, notably chopped or pounded to a paste with cured pork fat, onion and celery for classicbattuto(which comes from the verbbattere, “to strike”), which is then used as a foundation for countless soups and good-tasting stews.

You wouldn’t know it from my jar neglect, but I love it when parsley or, even better, just parsley stems are talked about as a principal ingredient, rather than an additional herb or afterthought garnish. A friend’s Easter frittata is a lovely example of this: 10 or 12 stems of parsley, ideally fat and fleshy, chopped finely (as with the racing-rabbit nibble, it’s important they’re chopped finely, otherwise they can be stringy) and then softened with spring onions in extra-virgin olive oil. The parsley leaves are also used, along with lots of basil and mint, frilly fennel fronds (if you have them) and just a bit of pecorino.

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